Gluten free chocolate cookie recipe lovers, this one’s for you. If you’ve been searching for that perfect combination of crinkly tops, soft chewy centers, and deep, rich chocolate flavor—all without the gluten—you’re in the right place. Finding a cookie that tastes as indulgent as the classic version can be tough, but this recipe delivers every time. Whether you’re baking for yourself or for someone with dietary needs, these cookies prove that gluten-free treats can be just as satisfying. In this guide, I’ll show you exactly how to make bakery-quality chocolate cookies with the right ingredients, easy steps, and no compromise on taste.
Table of Contents
Table of Contents
For more follow me on Facebook & Pinterest
The Story Behind This Gluten Free Chocolate Cookie Recipe
Baking Memories in My Grandma’s Kitchen
Hey there, I’m Zina—welcome to Easy Dishes To Do!
I still remember the first time I helped my grandma bake cookies. Her kitchen always smelled like warm vanilla and melted chocolate, and I felt like I was part of something magical. Back then, we weren’t thinking about gluten or food sensitivities. It was all about joy, togetherness, and sneaking cookie dough when she wasn’t looking.
Years later, when I began baking for friends who are gluten-sensitive (and eventually for myself), I knew I didn’t want to give up that same feeling. I wanted cookies that brought back those memories—soft in the middle, crisp on the edges, rich with cocoa and melty bits of chocolate. That’s exactly what this gluten free chocolate cookie recipe delivers. It’s become my go-to for any gathering where I want to make everyone feel included, without compromising flavor or texture.
Why Gluten-Free Cookies Deserve the Spotlight
Let’s face it—gluten-free baking has a reputation. Dry. Gritty. Bland. But it doesn’t have to be that way. With the right blend of ingredients and a little technique, this gluten free chocolate cookie recipe gives you everything you love about traditional cookies.
If you’ve tried my gluten-free dairy-free chocolate chip cookies or almond flour chocolate chip cookies, you already know that texture and taste don’t have to suffer when going gluten-free. And just like those favorites, this recipe is easy to follow and big on flavor.
So grab your mixing bowl, follow this gluten free chocolate cookie recipe, and bring some joy into your kitchen—no gluten required.
Print
Gluten Free Chocolate Cookie Recipe: Soft, Crinkled & Chewy Every Time
- Total Time: 28 minutes
- Yield: 24 cookies 1x
Description
This gluten free chocolate cookie recipe gives you rich, chewy, crinkled chocolate cookies that everyone will love—gluten or not.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar (plus more for rolling)
2 large eggs
1 egg yolk
1 tsp vanilla extract
1 3/4 cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
1/2 cup Dutch-processed cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp espresso powder (optional but recommended)
1 1/2 cups chopped milk or dark chocolate chunks
Instructions
1. Preheat oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy (2–3 minutes).
3. Add eggs, yolk, and vanilla; mix until smooth.
4. In a separate bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and espresso powder.
5. Gradually mix dry ingredients into wet ingredients.
6. Fold in chopped chocolate chunks.
7. Scoop dough into balls (about 2 tbsp each) and roll in extra sugar.
8. Place on baking sheet 2 inches apart.
9. Bake for 12–13 minutes, rotating tray halfway through.
10. Let cookies cool on the pan for 5 minutes before transferring to a rack.
Notes
Make sure your butter is softened but not melted.
Use a digital scale for flour and cocoa to ensure accuracy.
Store cookies in an airtight container with a piece of bread to keep them soft.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: gluten free chocolate cookie recipe, gluten free cookies, chewy chocolate cookies
What Makes This Gluten Free Chocolate Cookie Recipe Work So Well
The Best Gluten-Free Flour for Baking Success
The foundation of a great gluten free chocolate cookie recipe starts with the flour. But not just any gluten-free flour will do. For this recipe, we use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour—the one in the blue bag. It contains xanthan gum, which mimics gluten’s binding properties and helps the cookies hold their shape. Avoid blends with bean flours (like the red and yellow bag) unless you’re okay with an earthy, sometimes bitter aftertaste.
Many cookie failures stem from the wrong flour mix, but this one performs beautifully, giving you a cookie that’s chewy, tender, and never chalky. Looking to experiment further? You might also enjoy the sugar-free chocolate chip cookies that use natural sweeteners or try our double chunk chocolate cookie for an extra intense cocoa punch.
Cocoa Powder, Chocolate Chunks, and Flavor Boosters
Chocolate is the star here, and using Dutch-processed cocoa powder adds richness without the bitterness of natural cocoa. Dutch cocoa has a smooth flavor and deep color that makes the cookies look as good as they taste.
We also chop real milk chocolate into chunks instead of using chips. This creates gooey chocolate pockets in every bite. For a flavor boost, add espresso powder—just a little. It won’t taste like coffee, but it’ll deepen the chocolate flavor in the most satisfying way.
Prefer to stick with something small and indulgent? Our cookie dough bites are perfect for no-bake cravings, or try chocolate chip protein cookies for a post-workout treat.
How to Bake the Perfect Gluten Free Chocolate Cookie
Step-by-Step Techniques That Guarantee Results
A great gluten free chocolate cookie recipe comes down to technique. Since there’s no gluten to hold the dough together, each step helps build structure. Start by creaming your butter and sugars for a full 2–3 minutes. This step isn’t just for sweetness—it aerates the dough, creating that soft, chewy texture you want in every bite.
Once creamed, add your eggs and vanilla. The extra egg yolk in this gluten free chocolate cookie recipe provides richness and moisture. Mix the dry ingredients in slowly to avoid overworking the dough. Fold in chopped milk chocolate chunks gently to ensure even distribution.
Want a similar approach in a smaller portion? Try our small batch chocolate chip cookies for another fast, satisfying option.
Bake Time, Temperature & Pro Tips
There’s no chilling needed for this gluten free chocolate cookie recipe—which means cookies get into the oven faster. Just preheat your oven to 375°F while your dough rests on the counter. Scoop the dough into balls (about 2 tablespoons each), roll them in sugar, and space them out on a lined baking sheet.
Bake for 12–13 minutes, rotating the tray halfway through. This promotes even baking and helps the cookies develop those crinkled tops that make them look so good. After baking, let the cookies cool directly on the pan for 5 minutes. This helps them firm up without losing their soft centers.
For a professional touch, use a round biscuit cutter to swirl around the cookies fresh from the oven—just like in our chocolate chip cookie cake, which features the same shaping technique for perfect results.
Follow these steps, and this gluten free chocolate cookie recipe will give you bakery-style cookies every time—soft, rich, and ready to impress.
Expert Tips to Perfect Every Gluten Free Chocolate Cookie Recipe
Use a Kitchen Scale for Precision
If you want consistent results from your gluten free chocolate cookie recipe, a kitchen scale is your best friend. Gluten-free flours are especially sensitive to measurement differences. A scoop that’s too heavy can throw off the moisture ratio and leave your cookies dry or crumbly. Weighing ingredients—especially flour and cocoa powder—ensures your dough stays balanced every time.
This technique is something I always use in delicate recipes like our vegan chocolate chip cookies, where small adjustments make a big difference. It may seem like a small step, but it often separates good cookies from great ones.
Also, make sure your butter is softened—not melted. Too soft and your cookies will overspread. Too cold and they won’t hold together. Let it sit at room temp for 20–30 minutes before creaming.
Troubleshooting Common Mistakes
Even with the best gluten free chocolate cookie recipe, baking problems happen. If your cookies come out too dry, it could be due to overbaking or excess flour. Reduce baking time slightly and check your flour weight. On the other hand, if they spread too much, make sure your dough isn’t too warm—especially if your kitchen is hot.
To keep cookies chewy longer, store them in an airtight container with a small piece of bread or a slice of apple. That trick keeps them soft for days, just like it does with our cookie dough brownies, which also rely on a rich, moist base.
And don’t skip the sugar roll. It’s the key to that signature crackle on top. It pulls just enough moisture from the dough’s surface to form a crisp, sparkly finish.
Keep these tips in mind, and this gluten free chocolate cookie recipe will become a staple in your kitchen—every bit as irresistible as the classic version.
What is the secret to gluten-free cookies?
The secret to a successful gluten free chocolate cookie recipe is balance—specifically, the right mix of structure and moisture. Using a gluten-free flour blend with xanthan gum, creaming butter and sugar properly, and adding an extra yolk for richness all work together to mimic the chew and softness of traditional cookies.
What is the best gluten free flour for chocolate chip cookies?
Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour is the top choice for chocolate-based recipes. It’s reliable, pre-blended with xanthan gum, and offers a smooth texture without the grittiness that comes with many other gluten-free flours. It’s what we recommend for this gluten free chocolate cookie recipe.
What holds gluten-free cookies together?
Gluten-free cookies stay together with help from binding agents like eggs and xanthan gum. The eggs add moisture and structure, while xanthan gum helps replace the elasticity and chewiness lost without gluten. Together, they form a cohesive dough that bakes into soft, sturdy cookies.
What happens when you use gluten free flour in cookies?
When you use gluten-free flour in cookies, they may spread differently and require more precision in measuring. The right blend—like the one used in this gluten free chocolate cookie recipe—will still give you a chewy, rich cookie. But the key is technique: don’t overbake, weigh your flour, and follow the recipe closely.
Conclusion
There’s something incredibly satisfying about finding a gluten free chocolate cookie recipe that actually delivers—chewy texture, crackled tops, and rich chocolate flavor all in one bite. Whether you’re baking for dietary needs or just want a new favorite treat, this recipe offers everything you love about classic cookies, without the gluten.
If you enjoy this kind of indulgence, don’t miss our classic chocolate cookies recipe for even more cocoa-rich inspiration or try the buttery twist of our white chocolate chip cookies for a delicious contrast.
By choosing the right flour blend, using smart techniques, and following a few pro tips, you can make bakery-style cookies right at home. These are the kind of cookies you’ll come back to again and again. Try them once, and they might just become your new go-to dessert—just like they did in my kitchen.